| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
Ethnic, Soups |
6 |
Servings |
INGREDIENTS
|
|
Mary Bowles DNSR31A |
| 18 |
oz |
Sour Cherries; stoned |
| 5 |
oz |
Sugar |
|
|
Salt |
| 2 1/2 |
pt |
Water |
| 1 |
pn |
Cinnamon |
| 1 |
|
Lemon Rind; grated |
| 1/2 |
c |
Sour Cream |
| 1 |
ts |
Flour |
INSTRUCTIONS
Cook the sour cherries in water with the sugar, salt, cinnamon, and lemon
rind. After cooking until the cherries are tender, thicken the soup with
the flour mixed with the sour cream. Bring the soup to a boil again and
cook for a further 3 to 4 minutes. Let cool and then chill. "A pleasant and
refreshing summer soup when served chilled." From "A 100 leghiresebb magyar
recept--The 100 most famous Hungarian recipes" by Zoltan Halasz.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”